Pasta with Potatoes, Zucchini and Shrimp

These julienned potatoes cooked in sea-salt water stay slightly crisp with this technique, but they wrap around the pasta like a lover in the morning. The zucchini does too, a little green taste amidst the comfort of starches. The original recipe called for spaghetti, and I only had gluten-free shells in the house. But I actually love the differences in shapes in my mouth. Add fresh prawns, and a splash of lemon juice, and this tastes like the Pacific Northwest, transplanted to Italy.

SERVINGS
4

INGREDIENTS
2 Yukon gold potatoes
2 zucchini
3 tablespoons sea salt
14 ounces gluten-free pasta
2 garlic cloves, peeled and smashed
1/4 cup extra-virgin olive oil
1 pound prawns, peeled and de-veined
Juice of 1/2 lemon
2 ounces Chèvre

PREPARATION
1. Cut the potatoes and zucchini into julienne shapes. (Here’s a recommendation: buy yourself this Messermeister julienne utensil. My goodness, I feel like a chef with this in my hands.) You should have about 1½ cups of each when you are finished.

2. Bring 3 quarts of water to boil in a large pot. Add the sea salt. Cook the potatoes first, until they are tender — about two to four minutes. Take the potatoes out of the water with a slotted spoon and set them aside. Cook the zucchini in the same water. When it is tender, put the cooked zucchini into a colander and rinse cold water over it.

3. Put the pasta in the still-boiling water. (Follow the directions for your favorite gluten-free pasta as to timing.) While the pasta is cooking, heat a large skillet. Add the olive oil. When it is hot, start to cook the garlic. As soon as you smell the garlic — but long before it burns — add the shrimp. They should start to curl and darken immediately. As soon as they have turned solidly pink, add the vegetables to the pan and turn off the heat.

4. When the pasta is cooked almost al dente (do not turn it to mush!), drain it. Reserve at least one cup of the pasta water. Add the pasta to the skillet with the shrimp and vegetables. Turn on the heat and cook it all for about five minutes, or until everything is sizzling. (If it all feels too dry, add some of the pasta water to the mix.)

5. Take the pan off the heat. Squeeze the lemon juice on top. Taste and season with more salt and pepper if necessary. Add dabs of the goat cheese and serve.